豆渣食用纸研制及品质分析  

Preparation and Quality Analysis of Edible Paper of Bean Dregs

作　　者：张恒[1] 刘娟[1] 许兆棠[2] 

机构地区：[1]淮阴工学院生命科学与化学工程学院,江苏淮安223001 [2]淮阴工学院交通工程系,江苏淮安223001

出　　处：《食品科学》2008年第7期201-204,共4页Food Science

基　　金：淮阴工学院大学生科技实践计划2006年度教师立项项目(37)

摘　　要：以豆渣为原料制取可食性包装纸,酶解豆渣提取豆渣纤维,干燥,按比例与山药、糊精、蔗糖和卡拉胶等混合,采用普通纸的生产方法制得成品。结果表明,当山药:糊精:蔗糖:卡拉胶的质量比例为2:4:1:4时产品的品质最好,此时可食用纸的应力为11.6×105Pa,耐破度138g/cm2,37℃水中的溶解速度7.97mg/s。该可食用纸的柔软度与普通包装纸相近,定量及紧度较大,脆性较大,而吸水性大于普通包装纸,水溶性较好。The fiber was separated from bean dregs by enzyme method, dried, and then mixed with Chinese yam, dextrin, sucrose and carrageenan in certain proportion. The edible wrapping paper was produced by process method of conventional paper. The results showed that when ratio of Chinese yam to dextrin to sucrose to carrageenan is 2：4：1：4, the quality of the paper is the best, its stress of is 11.6×10^5 Pa , burst strength is 138 g/cm^2, and its deliquescent speed 7.97 mg/s at 37 ℃. The softness of the edible wrapping paper is similar to that of conventional paper, but the quality on unit area, tightness and brittleness are respectively bigger than those of conventional paper. Its water absorption and solubility are superior to those of ordinary wrapping paper.

关 键 词：豆渣 可食性纸 物理特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]